My Mother’s Spaghetti With Peas

By Marcus Samuelsson | September 9, 2015

My Mother's Spaghetti with Peas

My mom’s dad, Edwin Jönsson, didn’t trust pasta. Born in 1901, he grew up in Sweden under very poor circumstances, and the poor man’s cooking of his childhood dictated his palate for the rest of his life. He preferred the grease left over in the frying pan to butter, meatballs and meat loaf to steak, and he insisted on boiled potatoes with every meal. When the 1970s rolled around and trendy foods such as spaghetti with garlic started appearing, he thought it wasn’t real food. (Don’t even get me started on what he thought about rice.)

Spaghetti with meat sauce and peas was the one pasta dish that my mom made, and whenever my grandfather was there, she’d have to make him his own side dish of boiled potatoes. He spooned the meat sauce over the potatoes and ate them while we feasted on our noodles. I’ve adapted my mother’s recipes, making the sauce lighter and fresher, and I use a healthier, whole grain pasta. My Mother's Spaghetti with Peas

Paneer with Peas & Chili Sauce Recipe

By Joanne Bruno | August 6, 2012

Paneer and Peas

Every so often I wake up in the midst of a coriander, ginger, turmeric-infused dream, with only one thought on my mind and one flavor profile on my lips — curry. On such days nothing will suffice but a perfectly spiced pot of Indian flavors and whatever vegetables I happen to have on hand.

This time around, it was peas and cauliflower with some paneer added in for good measure, but you can truly use whatever vegetables and protein you want. The tomato-chili sauce is spicy in the literal sense more so than in terms of heat, but it is heady with flavor and will surely stand up to whatever you throw at it.

Photos: Joanne Bruno


Warm Beef and Pea Salad Recipe

By Marcus Samuelsson | January 25, 2011

Photo: Paul Brissman

Warm salads fortify the soul when temperatures drop below freezing. This combination of lean beef and crisp peas is a healthy and easy dinner option. The spicy, savory vinagrette on top is one of my favorites. Later in the week, you can use any leftover lettuce for a side salad-just drizzle on more of that delicious dressing.

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About The Team

Whether it’s finding the best goat tacos in LA, spotting a well-worn vintage bag in Sweden, or interviewing the “crab man” selling seafood on a corner in Harlem, we tell stories seen from Chef Marcus Samuelsson‘s point of view. strives to create conversations about food, nutrition, culture, art, and design. We want to find Read More


Streetbird Rotisserie
Marcus’ Bermuda
Red Rooster Harlem
Ginny’s Supper Club
Uptown Brasserie
American Table Cafe and Bar
Kitchen and Table
American Table Brasserie and Bar
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